How to Make Chickpea Flour
A simple recipe for making the freshest, most nutritious chickpea flour for all your traditional baking and cooking needs.
Ingredients
- 2 cups dried chickpeas preferably organic
- 3 Tbl lemon juice preferably fresh
- filtered water
Instructions
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Rinse chickpeas and place them in a large glass bowl (I use these).
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Add enough filtered water to cover.
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Stir in lemon juice.
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Cover with a dishtowel and leave on the counter overnight or up to 24 hours max.
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Drain and rinse soaked chickpeas. Alternatively, drain and rinse chickpeas packed in water/sea salt in glass jars (these do not require a pre-soak).
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Place chickpeas on cookie sheets. Spread them out as they will dry much more quickly.
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Dehydrate in a warm oven ideally set no higher than 150 °F/ 65 °C or a dehydrator with stainless steel trays. If your oven only goes down to 170 °F/ 77 °C that is fine. You will just end up with slightly toasted chickpea flour.
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When chickpeas are thoroughly dried after 4-6 hours, remove and cool to room temperature.
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Grind in any standard grain grinder.
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Use chickpea flour in your favorite baking recipes as a delicious and nutritious gluten-free and grain-free alternative.
Recipe Notes
Liquid whey or ACV can be substituted for the lemon juice.
Chickpeas in glass jars packed in water and salt can be substituted for dried chickpeas to save the time required for soaking. Proceed directly to step #5 - the drain and rinse step.
If you plan to use chickpea flour only on an occasional basis, feel free to proceed directly to step #9 which grinds the chickpeas. Raw, ground chickpea flour is not as nutritious or easily digested, but can be used in a pinch.